buttermilk biscuits

Indulge in the authentic taste of the South with these fluffy, buttery biscuits. Perfect for breakfast, dinner, or any time in between, these biscuits are a must-try for anyone who loves homemade comfort food. The secret? It’s all in the technique!

Ingredients:

• 3 cups unbleached all-purpose flour (plus extra for dusting)
• 1/2 teaspoon baking soda
• 2 tablespoons baking powder (preferably without aluminum)
• 1 teaspoon kosher salt (or regular salt)
• 9 tablespoons very cold unsalted butter
• Approximately 1 1/2 cups buttermilk

Instructions:

1. Preparation: Preheat your oven to 450°F.
2. Mix Dry Ingredients: In a bowl, or in the bowl of a food processor, combine the dry ingredients.
3. Add Butter: Chop the butter into chunks and mix it into the flour until the mixture resembles coarse meal. If using a food processor, give it a few pulses to achieve this consistency.
4. Introduce Buttermilk: Incorporate the buttermilk, mixing just until combined. If the mixture seems too dry, add a little more buttermilk. The dough should be quite wet.
5. Shape the Dough: Transfer the dough to a well-floured surface. Use floured fingers to pat the dough gently until it’s about 1/2″ thick. Fold the dough about five times, then press gently until it’s 1 inch thick.
6. Cut Biscuits: Using a round cutter, press down to cut out biscuits. Remember not to twist the cutter—this ensures the biscuits rise properly.
7. Arrange & Bake: Place the biscuits on a cookie sheet. For soft-sided biscuits, position them touching each other. For crustier sides, space them about 1 inch apart (note: they won’t rise as much). Bake for 8-10 minutes or until the biscuits turn a light golden brown on both the top and bottom. Avoid overbaking.

Notes:

• Handling: The magic of these biscuits lies in how you handle the dough. To avoid tough biscuits, handle the dough as little as possible. Using a food processor can help keep the ingredients cold and reduce the risk of overmixing. Remember to pat the dough with your hands lightly, as using a rolling pin can overstimulate the gluten, leading to tougher biscuits.
• Freezing: You can freeze the cut biscuits for up to a month. When ready to enjoy, simply bake them straight from the freezer at 450°F for 15-18 minutes.